Spicy, Nutty, Stuffed Sweet Peppers

spicy__nutty__stuffed_sweet_peppers

Serves 4

Ingredients

4 mixed peppers, halved
FOR THE FILLING
2 tbsp coconut oil
1 small red onion, finely chopped
2 tsp ground cumin
2 green chillies, chopped
300g broccoli, cauliflower and kale, finely chopped
1 cup tomato purée
20g each macadamia and pecan nuts, finely chopped
himalayan salt and black pepper
TO SERVE
1/3 cup double cream yoghurt
1 avocado, diced
1/4 red onion, diced
fresh coriander
2 limes, cut into wedges

Method

  1. Preheat the oven to 180ºC and place the halved sweet peppers in a baking dish, open-side up.
  2. For the filling: Heat the coconut oil, toss in the onion, cumin, and chili and cook until softened. Stir in the broccoli, cauliflower, and kale and cook for 2–3 minutes. Add the tomato purée and chopped nuts and simmer gently for 8 minutes. Season well.
  3. Divide the mixture between the sweet peppers and bake for 30 minutes or until the peppers are cooked through.
  4. To serve: Top each stuffed pepper with some yoghurt, diced avocado and onion, garnish with fresh coriander and serve with lime wedges.

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